Tuscan Pasta Tordellata with ragu, Swiss chard and ricotta.
Known as Tuscan pasta tordellata, intordellata or stordellata, this delicious deconstructed version of a traditional tortelli recipe from Tuscany tastes as good as the filled pasta dish, with less work! I loved everything about this recipe, including having 2 sauces.
I’m sure you will love this recipe too. It takes a little while to make especially if you make the ragu from scratch. But, this is also a great way to use up leftover ragu or bolognese. In which case, all you need to do is make the Swiss chard with ricotta and cook the pasta!
(This recipe was originally published in 2018 but has been updated with new photos and text)
In Tuscany, tortelli (locally called tordelli) traditionally have a ricotta and swiss chard filling or are filled with a meat ragu containing Swiss chard. With both fillings the pasta is served with a Tuscan meat ragu. However, there are also other ways to serve the same ingredients with different pasta.
Lasagne tordellate and other versions.
In Tuscany, the most well-known of this method of serving filling as a condiment is lasagne tordellate or stordellate. That recipe, traditional in the Massa and Carrara province, is made with small thick usually homemade lasagne squares. The lasagne squares are dressed with a Swiss chard and ragu mix. This would normally be the filling inside tordelli. In Massa, they even hold a lasagne intordellate feast every year in July.
In other versions of this Tuscan pasta tordellata recipe, the filling and ragu aren’t mixed together and this is the recipe I made and have shared with you here. Obviously, the ‘filling’ in this version isn’t made with ragu but with ricotta and Swiss chard flavoured with nutmeg, as is traditional in the Maremma area of Tuscany. Some people also use spinach instead of chard.
What is Tuscan ragu?
The ragu I made for this Tuscan pasta tordellata recipe is a typical ragu from Tuscany. Tuscan ragu is with ground pork, beef and sausage meat. You can, of course, make it without the sausage if you prefer. Or, use your own ragu or Bolognese. It would be just as delicious. For vegetarians, a tomato or tomato and other veggie sauce is a delicious alternative.
The pasta.
For the pasta, I used gigli, also known as campanelle, a typical pasta from Tuscany. The gigli came from a pasta maker, called Pasta Vale in Campofilone, Le Marche. This town is famous for a very fine egg pasta called maccheroncini di Campofilone (also very good with ragu!).
Pasta Vale is a small family run business managed by a lovely young woman called Valeria Marilungo. She and her father make a great selection of dried egg pasta. I went to visit them last year when I was in Campofilone and Valeria gave me some of their pasta to try, including this very good gigli. Check out Pasta Vale’s Facebook page for more info.. https://www.facebook.com/pastavale/ or their website (only in Italian). I know they export to Malta but I’m not sure where else. https://www.pastavale.it/
If you don’t have gigli, you can make this recipe with many other types of pasta. I would recommend flat ribbons such as pappardelle or mafaldine or other short pasta such as penne, dischi volanti, vesuvio or torchio pasta! Alternatively, why not make some homemade lasagne and cut it into squares as they do in Tuscany?
Different ways to plate Tuscan pasta tordellata.
I mixed the ricotta and chard with the cooked pasta and served it with a generous helping of ragu on top. I actually made 2 layers on each plate. However, you can do this as one layer. I plated pasta with ricotta then ragu, then more pasta with ricotta and more ragu. But, whichever way you serve this recipe, I’m sure you will love it as much as I did. And your family or guests will love it too!
If you do try this recipe, I’d love to hear what you think. Please comment here on the blog or on the Pasta Project Facebook page. If you take photos, do join my pastaliciousness Facebook group and share them with us. I really appreciate your feedback!
Buon appetito!
If you like pasta with meat ragu, take a look at these other recipe. Italians don’t just make ragu with beef.
- Tagliatelle with authentic bolognese
- Bigoli with duck ragu from Veneto
- Tuscan wild boar ragu with pappardelle
- Fusilli with lamb ragu from Molis
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Tuscan pasta tordellata with ragu, Swiss chard and ricotta
Ingredients
- 400 g gigli or campanelle pasta (14oz) You can also use other types of pasta such as pappardelle or penne
For the Ragu
- 200 g minced/ground beef (7oz)
- 200 g minced/ground pork (7oz)
- 1-2 Italian pork sausages skin removed and chopped
- 1-2 onions peeled and finely chopped
- 2-3 carrots washed and finely chopped
- 1-2 celery stalks washed and finely chopped
- 2 garlic cloves peeled and finely chopped
- 1 glass red wine
- 2 sprigs fresh rosemary washed and chopped
- 400 g fresh sauce tomatoes or tomato passata (14oz) Fresh tomatoes need to be peeled. blanch them in hot water then peel.
- 2-3 tbsp extra virgin olive oil
- salt to taste
- black pepper to taste
For ricotta sauce
- 400 g fresh Swiss chard (14oz) washed and stalks removed
- 250 g fresh ricotta (9oz)
- 1 knob butter
- 1 tsp nutmeg freshly grated
To complete the dish
- 50 g Parmigiano Reggiano (2oz) grated
- salt for pasta
Instructions
Make the ragu
- Heat the olive oil in a frying pan or skillet. Add the chopped onion, carrot, garlic and celery; cook and stir until the onion becomes translucent.
- Add the rosemary, sausage meat, ground beef and pork and cook and stir until browned.
- Add the red wine, stir, and let it evaporate. When the alcohol has evaporated, add peeled tomatoes or passata, stir and season with coarse salt and black pepper.
- Cover and let the ragu simmer at a low heat for at least an hour or more.
While the ragu is cooking make the ricotta and swiss chard sauce
- Prepare the chard by washing the leaves and cutting off the hard white stalk. Chop or tear the leaves into large pieces.
- Cook the chard in a pan with only the liquid that has stuck to the leaves when washed. Like cooking spinach. But if it dries out too much you can add a little more water. It takes about 10-15 minutes on a low heat.
- When the chard is ready, drain it and chop as finely as possible. Return it to the pan and cook for a couple of minutes more with a knob of butter.
- Let the chopped chard cool and then combine it with the ricotta in a bowl. Generously grate some fresh nutmeg over the mixture and blend with a wooden spoon.
Cook the pasta
- Bring a pot of water to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
Finish the dish
- Save a cup of the pasta cooking water then drain the pasta and mix it with the ricotta and chard. If the sauce seems dry add a little of the pasta cooking water.
- Mix the pasta and ricotta well together and plate. Serve with a generous helping of ragu. You can do this as one layer or make 2. First pasta with ricotta and chard, then ragu and then more pasta with chard and finally some more ragu.Serve with grated cheese.
Meredith says
This recipe is phenomenal!!! Absolutely on my top ten of recipes I’ve ever made!! I used up so much of my CSA box. Healthy, hearty and perfect for my rainy day.
Ramona says
What an absolute delightful pasta dish. I have made this last night and wow! Absolutely yummy. Will be making it again this week. The only change was the pasta , I did not find the gigli pasta and used spinach instead of swiss chard. Gorgeous! Thanks so much for sharing this beautiful recipe dear Jacqui.
Jacque Hastert says
I love that you have two sauces in one pasta dish! I can’t wait to make this next week.
Jennifer Banz says
Both of the sauces were amazing!
Jo says
If every pasta recipe is so packed with flavors and would taste out of the world, then i would readily be eating pasta all days of the week. I love pasta that has more flavors in it. This recipe is just perfect.
Mikayla says
I love all your recipes, and this one didn’t let me down! I usually make my ragu with only beef but this was a really delicious one, the sausage was fantastic!
Kathryn says
I’ve never heard of this dish before but it sounds fantastic! I’m a big fan of ricotta so must give this a try.
The Pasta Project says
Thank you, Kathryn. I am sure you will love it!
Lathiya says
Wow, this makes a great meal. Do you suggest any substitute for pork or can I just skip it?
Jacqui says
Thanks for you comment Lathiya. Yes this really is a great meal. No problem leaving out the pork. You can just double the quantity of beef or use veal instead!
Lori | The Kitchen Whisperer says
Your recipes sound so delicious and easy! Definitely a comfort food my Italian in-laws and husband would aboslutely love! I can’t wait to make this!
The Pasta Project says
Thank you, Lori. I hope it’s a big hit!
Peggy Wallace says
I run a gourmet grocery store on Long Island New York. I close every night so don’t get to cook at home very much. I found your website when I was looking up recipes for an unusual pasta sample I got at work. On my day off last week I made your tortalatta and it blew my family away! (me too!) I cheated and used my favorite jarred sauce from a local restaurant and I cooked up some sweet sausage and simmered in the sauce. It was so good, I am working my way through all of your recipes. Last night was pasta with Saffron Cream and Pancetta. MMMM. Husband said he could eat it every night! Also made Puttanesca, also amazing. I also love the sidebar stories you tell. You are my new favorite go to. Move over Martha Stewart!
Jacqui says
Dear Peggy, I just saw your comment and had to answer before calling it a day! It’s time for bed here in Italy! Thank you so much for your comment. I’m thrilled you like my blog and have tried a number of recipes. Your feedback really makes all the effort I make to build the Pasta Project into a great site worthwhile! I hope you’ll try lots of other recipes! Have a great Sunday! All the best from Verona!
Emily says
This pasta combo is so delicious! I’m really feeling the swiss chard and ricotta sauce!
The Pasta Project says
Thank you, Emily. It’s a really great meal!
Denise says
What a delicious looking meal. Those flavors sound sublime. This would be filling and satisfying.
The Pasta Project says
Thank you, Denise. It is a really beautiful dish.
Alena says
The step-by-step photos are SO helpful! I love how hearty this dish is!
The Pasta Project says
Glad they are useful, Alena! I find recipes with photos much nicer to follow.
Cathleen @ A Taste of Madness says
The only ragu I knew about was the one you can buy here in a jar. This looks so much better!!
The Pasta Project says
Thank you, Cathleen! These dishes are simple and delicious.
Veronika says
What a great flavor combination! It looks so comforting and delicious! Saving the recipe!
The Pasta Project says
Thank you, Veronika. Comforting and hearty recipes are perfect for the colder weather!
Amy Dong says
I am a big fan of eating pasta I can actually eat pasta anytime of the day and this recipe of yours looks really delicious and look so easy to prepare. I will definitely making this for my family.
The Pasta Project says
Me too, Amy! I am sure the family will love it.
Nart | Cooking with Nart says
I am growing swiss chard in my garden. Was just thinking what I should use it for and now I know!
The Pasta Project says
There are so many beautiful types of chard, it is such a great crop! I love the rainbow coloured stalks. This recipe is a perfect use for it.
Sonila says
Your pasta recipes are so perfect, I drool anytime I see any of your recipes and I just wish I took another trip to Italy:)). Love this Tuscan pasta tordellata with ragu swiss chard & ricotta.
The Pasta Project says
Thank you, Sonila. I hope you get your Italy trip soon!